Vegetable Spring Roles

Vegetable Spring rolls are a perfect summer snack! Enjoy them also for lunch or appetizers to serve at a party! These little packages of mouth water goodness are packed with nutrients rich in anti-oxidants that are brain healthy, so indulge and enjoy!

VEGETABLE SPRING ROLES

6 servings

6 sheets of Rice paper

6 fresh Butter Lettuce leaves

12 thai basil leaves or basil leaves

12 cilantro leaves (optional)

½ red bell pepper, julienne

1 medium carrot, julienne

2 celery ribs, julienne

1 small cucumber, julienne

1 small zucchini

DIRECTIONS

Fill a large bowl or pie plate with warm water. Add the rice paper and let soak for 10 to 15 seconds

Place the wet rice paper on a clean dish- cloth.

Start building the inside of your roll with vegetables on the lower third of rice paper keeping the sides clear by 2” on each side.

Roll the rice paper over the vegetables once, then fold over sides to seal, continue to tightly roll until you have formed a cylinder.

Place on a serving dish and cover with damp paper towel while you finish rolling the rest.

Serve with dipping sauce

You can include or substitute any vegetable of your choosing. Also adding shrimp or tofu will add your protein!

3 DIPPING SAUCES

SPICY INGREDIENTS

1 cup water

¼ cup seasoned rice vinegar

¼ cup fish sauce

1 tablespoon carrot, finely grated

1 tablespoon brown sugar

1 crushed garlic clove

½ teaspoon dried crushed red pepper flakes

In a small bowl add the all the ingredients

Let it stand 10 to 15 minutes to blend flavors

GINGER

¾ cup water

2 teaspoons cornstarch

¼ cup brown sugar

2 tablespoons reduced sodium soy sauce

½ cup seasoned rice vinegar

1 tablespoon fresh ginger, grated

½ teaspoon red pepper flakes

1 garlic clove, smashed

Add all of the ingredients into a small sauce- pot and whisk together well.